Dinner has never been easier than these 7-ingredient Loaded Sweet Potatoes with sweet and spicy BBQ tempeh and vegetables. I’ve been having a little love affair with sweet potatoes lately. Everything from breakfast to dinner and snacks. There’s no bad time of day to eat them, especially during the fall and winter months. My all-time…
Who doesn’t love a good make-ahead breakfast? These grab-and-go overnight oats are topped with crunchy pecans and spiced apples and pears. This breakfast is for those mornings when you’re craving all the warm, cozy flavors of fall, but also need something quick and easy to grab on your way out the door. Overnight oats are…
Brown Butter Miso Roasted Eggplant is the ideal savory side dish for Asian-inspired meals. This vegetarian recipe is quick, easy, and full of flavor from savory miso paste and nutty brown butter. Have you ever tried brown butter? I finally got around to making it on my own for the first time last week. Just…
Everyone loves a good dip. Share this allergy-friendly red lentil dip with creamy, coconut-based yogurt alternative and smoky spices at your next gathering. (This post is sponsored by So Delicious® but the thoughts and opinions expressed are my own.) Parties are more fun when everyone can eat together, which is why I love the idea…
Eating sustainably is all about taking everyday actions to help protect the planet and promote human health. It’s important because it allows us to eat well without compromising the next generations’ ability to do so. Think sustainable living is too complicated or time-consuming? Here are five practical changes you can make today to eat more…
This easy whole-grain cornbread loaf is flavored with spicy jalapeños and herbaceous fresh chives. (This post is sponsored by Horizon Organic® but the thoughts and opinions expressed are my own.) Is there anything better than the combination of corn and chile peppers right now? I’ve been turning to this flavor marriage a lot lately. The…
This vegan take on Greek salad is made with juicy heirloom tomatoes, nutty toasted farro, and crumbled tofu feta. Peak-season heirloom tomatoes don’t last long, so I’m feeling the urge to make the most of it. Sometimes I take the simple route and slice tomatoes into wedges and sprinkle with a little salt. I also…
Creamy oatmilk is blended with sweet corn and three types of peppers in this vegan corn chowder soup. (This post is sponsored by Silk® but the thoughts and opinions expressed are my own.) It’s no secret I love oat milk in savory vegan dishes that traditionally call for milk or cream. Lately, I’ve been using…
